Do You Know What This Is? Black Rice

Black Rice Sushi and Black Rice Porridge

Outside of Japan, black rice, sometimes referred to as “forbidden rice” is one of the most recent and recommended health foods on the market. Yet inside Japan, where some of the world’s finest black rice is harvested, one seldom sees it beyond the supermarket.

This is a big shame seeing how unbelievably good black rice is for us.

Black is the new black

Black rice has been consumed in most regions of Asia for thousands of years. But there was a long period where it was solely reserved for the Royals, hence the name “forbidden” (to the public). Thought to be a miracle food, its consumption was believed to significantly contribute to longevity. Today, black rice is not only legal but commonly used, especially among health-professionals, foodies and chefs. Meaning, Royal or not, you too can partake in a little forbidden goodness.

Once you go black…

Black rice is both lower in calories and higher in fiber and protein than its white or brown counterparts. In addition, black rice is literally bursting out of its hull with antioxidants. In fact, the outer black hulls of the dark grain boast one of the highest levels of anthocyanin antioxidants of any food, including superfood pin-ups like blueberries and açaí.

But how do we eat it?

Like any other grain; as an accompaniment to protein, lightly overcooked to make a porridge, whipped into a delicious dessert, mixed through salads or rolled into sushi. For me, my newly developed Japanese taste buds call for rolled sushi. After (well, any time really) my big sweet tooth demands it in the form of a porridge or pudding.

Place in a medium pot with 2 cups of water and let sit (ideally overnight -this will make porridge tastier and easier to digest-or for at least 30 minutes, if you just can’t wait).

Cover with a lid, bring to a boil and reduce to simmer, stirring occasionally. Check after 30 or so minutes. You’ll want to overcook it slightly. Rice should become plump and sticky. Let cool.

Place 1/2 of the warm rice, coconut milk, ripe banana, maple syrup and pure vanilla essence in a food processor or blender and blitz for a few seconds.

Once almost smooth, stir blended mixture through the remaining rice – this step makes for great texture.

If serving hot, lightly heat again before serving with desired toppings. Otherwise, refrigerate to serve cold later. During the hot and humid Japanese summer, I prepare my rice porridge before going to bed and wake up in utmost excitement ready to gobble it down.